Quick and easy recipe for Zucchini and Mint Spread that needs only five ingredients. Great, delicious way to use up those summer zucchinis and squashes!
Ingredients
5 cups shredded zucchini or summer squash
1 generous Tablespoon olive oil
3 cloves garlic, minced
¾ teaspoon sea salt
black pepper to taste
pinch of red pepper flakes (if you like a little spiciness)
¾ teaspoon dried mint or 2-3 Tablespoons chopped fresh mint or some of both
more extra virgin olive oil for serving
squeeze of lemon juice
Instructions
Shred your zucchinis with a box grater or with a shredder attachment of a food processor.
Cook the shredded zucchini for 10-15 minutes until you notice that the water is mostly evaporated (as it cooks down, it will exude its water so stir it occasionally so the squash breaks down and the water disappears).
After 10-15 minutes, you'll notice that the zucchini now has cooked down and looks less shredded than before. It will come together in a relatively cohesive spready mass. Remove from the heat and stir in the mint. Taste seasoning and adjust accordingly.
Spread into a shallow dish and garnish with more mint, olive oil, and some lemon wedges. Serve warm or room temperature with some bread.
Recipe by Lands & Flavors at https://www.landsandflavors.com/zucchini-and-mint-spread/